Roasted Pumpkin Bisque is made with a fresh sugar pumpkin. It’s served with an (optional, but delicious) Mushroom Gruyere Crostini.
This recipe was originally created when I entered it into a recipe contest. The challenge was to come up with a recipe using Pacific Natural Foods broth and mushrooms. You can use any brand of broth, of course, but Pacific Natural Foods make a mushroom broth, and that is what this recipe calls for (you are welcome to substitute vegetable or chicken broth, if you cannot find the mushroom broth).
I had a recipe for Pumpkin Soup with Gruyere that was quite fantastic, so I used that recipe as the inspiration to make this one.
How to make Roasted Pumpkin Bisque:
My recipe starts with a sugar pie pumpkin, roasted and then pureed with sauteed onions, spices and mushroom broth. Cream is swirled in at the end, and the soup is served with toasted bread topped with sauteed mushrooms and melted Gruyere cheese (meant for dunking!)
It’s definitely a gourmet, restaurant-style recipe. It would be perfect for a dinner party.
I didn’t take home a prize from this recipe contest, but this soup recipe remains a favorite in our house. So that’s a win!
If you’re looking for more great soup recipes, you might also enjoy my Easy Lentil Soup or this Cozy Pasta Parmesan Soup. Bean and Sausage Soup and Best Clam Chowder are also soup recipes that are worth trying!
Roasted Pumpkin Bisque
- 1 small (8 ounces) sugar pie pumpkin, peeled & cut into 3/4-inch pieces
- 1 tablespoon butter, melted
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chopped onion (about 1/2 medium)
- 1 1/2 tablespoons chopped fresh thyme
- 2 cups mushroom broth (can sub vegetable or chicken)
- 1/2 cup dry white wine
- 1/2 cup apple cider or apple juice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cayenne pepper (or more, to taste)
- 1/2 teaspoon sea salt (or more, to taste)
- 1/8 teaspoon freshly ground black pepper (or more, to taste)
- 1/3 cup whipping cream
- 8 thin slices baguette
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 5 ounces sliced shiitake mushrooms
- 5 ounces sliced cremini mushrooms
- 1 1/2 cups shredded Gruyere cheese
PREPARE THE ROASTED PUMPKIN:
- Preheat oven to 425 degrees F. Spray a baking sheet lightly with nonstick spray.
- In a medium bowl, toss the pumpkin with butter, thyme, sea salt and pepper. Spread on the baking sheet; bake for 20 minutes, or just until tender. Remove from the oven, and reduce the oven to 400, so it's ready for preparing the crostini.
PREPARE THE SOUP:
- In a medium saucepan, heat the olive oil to medium-heat. Add the onion; saute until onion is tender and beginning to brown lightly at the edges (about 5 minutes). Add in the thyme, broth, wine, cider, cardamom, ginger, cayenne, salt and pepper. Scoop the roasted squash into the broth; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
- Pour the soup mixture into a food processor and process until smooth and creamy. Return to the pan. Add the cream, stir and keep on low heat.
PREPARE THE CROSTINI:
- Place the bread slices on a baking sheet. Place in the oven for 3 to 4 minutes, just until lightly toasted. Remove from the oven.
- In a large saute pan, heat the olive oil at medium heat. Add the garlic and mushrooms. Saute until the garlic is fragrant and the mushrooms are no longer dry.
- Divide the mushrooms between the toasts, piling them on top. Sprinkle with Gruyere cheese. Place the toasts back into the oven until the cheese is melted, about 3 to 4 minutes.
- Serve the Mushroom-Gruyere Crostini with the Pumpkin Bisque. Dunking is encouraged!
- WEIGHT WATCHERS FREESTYLE SMARTPOINTS PER SERVING: 7 (this is computed for the soup only-- without the crostini!)